That's to avoid ruining the furniture. I'm a man, but since I've become a homeowner I've had my friends use coasters whenever they put their drinks on the coffee table.
Please, please!!! Smoke several steaks using different woods. Cherry, pecan, apple, walnut, hardwood, peach... list is endless! I’m intrigued to know the taste variations in the wood, marrying with the beef flavor.
That would be an interesting experiment. Our wine infused oak pellets would work nicely with any of your favorite meats. It imparts a gentle smoke flavor, leaving rich color and juiciness on the meat. Our customer love using these pellets.
Cherry! Perfect for everything!love it on steak but When all the nephews and kids are coming I get a big case of the chicken drumsticks and smoke em.. they destroy them. Apple is good on pork tho as it matches the sweet flavor!
I did this same 45 min smoke with some thick Filets, turned out fantastic. Smoking and then reverse searing has opened my eyes and made me somewhat of a snob at traditional steak restaurants. Well done! I'll have to get me some thick NY strip steaks and give this a shot.
I just did a variation of this last night: Smoked at 200 for an hour, until internal temps hit 120. Then Removed from heat, cranked the grill to 450 and seared for 1 to 2 minutes per side. Wound up with perfect strips at 130, rested them, and they were absolutely fantastic.
guga! I hope you remember me, my name is Tito. Long time subscriber to both your channels. Just wanted to say, i really enjoy your videos. mainly cause you involve your friends and family, and I could tell you love and care about them. keep it up, very inspiring brother. :)
@@SilentEdgeTv I smoke my steaks until they reach 115-120 and let them rest in a warm oven at 120. I get the grill or a cast iron pan as hot as I can and just sear them for a minute or two on each side until they hit 130. I monitor the temp with a wireless thermometer. I just want enough grill marks or char on the outside without burning them. If they sear too fast, but haven't reached my desired temp, I just pull from over the flames and let them finish cooking with indirect heat, then rest in an oven at 120 before serving. My family loves when I do steak night!
Interesting, but I have to say it again. What you used is not cold smoke. Cold smoke is room temperature or below. When I cold smoke (sausage usually) I nefer go above 60F, usually more around 50F. Not even close to 150F. This way the meat only gets smoked, not cooked at all. At 150F for 45min you will get some surface cooking going on. TBH the closest you have used cold smoke on either of your channels is with the smoke gun. The difference in flavor that you achieve with true cold smoke vs. the warm smoke is pretty significant. It's especially large when you smoke fish - if you smoke salmon at 150F you'll end up with cooked salmon that's also smoked, whereas at 50F the salmon will be just smoked but not cooked at all. I have lots of experience with cold smoking, I make my own smoked salmon, sausages, fermented salami, cheese etc. I use a separate smoke generator that works a bit like the smoke gun but has much larger capacity, then I pass the smoke through a long aluminum tube (about 8ft) to allow it to cool completely, and then into the smoking chamber where the meat/fish/cheese is. Forced convection is done with a computer case fan, repurposed.
stamasd Your comment was very informative. Thank you. For steaks/beef, how long do you recommend cold smoking for and at what temperature? Is there ever a need to flip?
I too have a long history with smoked produces, and am DAMN SURPRISED no one mentions the various flavor changes which occur using various types of wood. For those reading this, here's something seldom shared to novices - the wood used for smoking should NEVER include the BARK - unless you want a bitter after-taste! If buying your wood, AVOID products using binder material, and avoid products not well received by those who use this method often. You'd be pissed if you actually knew how often you PAY for Alder, and get Oak! Learn the flavor imparted by smoking, and no chef can come near what YOU can for do for feasts! Cold, warm, and hot smoking opens the door to meals others can only dream about! LOL Pass me that smoked pepper jack cheese please...now I'm hungry!
I haven't cold smoked yet, but I do smoke with only wood, (wood cut off our property so I know exactly what I am using), I use the low and slow method and the results are absolutely amazing, so far I have done many different baked beans, meats, including large whole chickens, some 12 to 15 pound turkey breasts, and they all turn out so tender and juicy, can't wait to recover from my heart surgery, I am going to go for a whole turkey, smaller one first then if that woks out a 21 ponder, hehe, Guga, while any smoke flavor is better than nothing, you should try using only wood for smoking and you will see a major difference in flavor.
Thanks for the tips, did mine for about 60 mins offset at 250 F with cherry and mesquite wood untill the steaks were at 116 F, finished them off directly over the flame and pulled the steaks at 130 F then had them rest for a bit. Perfection.
Lmao bruh why would you say "offset"? Youre jusy using a fancy sounding word that doesnt even make sense in this context. Why not jusy say "set at"? Pick up a dictionary.
I just did my first sous vide steak, my first time cooking sous vide period. I went all out, a thick cut ribeye smoked 45 minutes, seasoned with just salt and pepper, cooked rare at 124° for an hour and finished with a torch. It was in the top 3 best steaks I've ever had in my life and certainly the best steak I've ever cooked. The other 2 were from a restaurant in D.C. and the one in California. Until now my steaks have been pretty inconsistent and below average. I seriously can't believe I actually cooked a steak this good. If the picanha is even better, it could drive me to madness. Thank you a thousand times thank you.
Thank you for doing this, I've tried this before but gives me a better idea of the difference of how long to smoke. I also didn't cook them at 450 until temp. Hit 130°. Just smoked and reverse sear for an hour.
It's nice to know I'm not a freak. Ever since I tried my dorm mates ribs that his dad made. It was the first bbq I had ever tried with real smoke flavor. Back in the 90's every bbq place said they smoked their meat but in reality, you literally couldn't tell in the slightest. But the ribs I tried were absolutely drenched in smoke. From that point on my favorite flavor of all time for meat is smoke. I literally can't oversmoke it when i use pecan or oak. I just love it that much. So to see others really enjoying what smoke adds to meat let's me know I'm not the only one that thinks this way.
I smoked Costco Prime steaks for an hour on my pellet grill. I dry brined them for 24 hours with salt only and then seasoned them salt, pepper, and garlic powder. Smoked for an hour and then reverse seared at 500 degrees. These were better than steaks I had at Mortons Steak House. Thanks for the videos. I am learning a lot
Guga! A-ma-zing!!! That's why it's number "A". Sometimes even we try to hot smoke steaks - they are also absolutely fantastic. Right now I am preparing steak by one of your trick & tips to smoke steaks on charcoal and olive. Man! That's great! When I first tried this with sous-vide every one asked me of I made grill in the winter! Regards from Poland, bro!
Dude I don't know who does ya'lls photography, but the closeups of the meat are SPOT ON! Clearly showing the texture and juiciness, the slow pass of the camera as the meat settles after cooking... ya'll nailed it man.
I noticed that you always use Hickory to smoke with. I think you could have a series testing different smoke woods. After all, there are quite a few to choose from: Hickory, Mesquite, Oak, Jack Daniel's, Apple, Cherry, Maple, Pecan, Alder, Almond, Apricot, Chestnut, Lemon, Mulberry, Nectarine, Orange, Peach, Pear, Plumb, Walnut and blends of these woods.
Guga! I'm a new dedicated fan of your channel, and you sound like Nacho Libre at times which adds to the pizazz of your channel, keep up the great work!!!!!
Like the test! I agree that smoked for 45 to an hour is best. I turn off smoke at 1 hour at 175* then bump smoker to 225* until steaks reach 120*. Then I sear them on hot coals direct. They usually come out arout 128* to 133* when done. Wonderful stuff!
Pappa Murphy's take and bake pizzas in your smoker for an hour and then cook them are FANTASTIC. I have done an oven baked pizza and the same pizza in my smoker and people honestly think there is something wrong with the regular oven cooked pizza when they do a back to back blind test! It makes that much of a difference!
Guga - you and your boys (and the girlfriend) has a new fan. That was a great pleasure to watch the video. It is from the technical aspect perfect and your content is incredible (I have watched many of your videos today). Keed doing your good work- greetings from Germany!
I used to sous vide and sear..... until I got a Kamado style grill. Now I smoke/reverse sear my steaks and the result is AMAZING! Thanks for the video!
I like how you did not do the typical thing most people are doing-using far too much salt, rubs and spices as well as covering it with heavily seasoned butter. Thanks for info!
this channel's gonna blow up. im very sure. and ur SV everything channel too. cos no one's doing what you're doing with steak so consistently (probably because it's expensive haha) and with good editing too. I've been binge watching ur videos so much. love from indonesia haha
This video inspired me! I just smoked the best steak I've ever eaten! NY strip, salt, pepper, paprika, smoked it at 250° until an IT of about 140°, seared it, basted it with garlic butter. I've never had a better steak than this! Thanks for the tips!
Great job my friend! I've found that searing changes and lessens the smoky flavor. Would you please try this: break all the steak rules go low and slow the whole way. No sear! Smoke on a combo of hickory and alder. Basically baking it in the smoker. It might turn you to the dark side!
Not sure if it was mentioned in the vid, but the type of wood you use to smoke makes a huge impact on the end result. Hickory & apple give lighter/more subtle smokey taste than mesquite (which works great on beef in general, but can become overpowering when smoked too long).
Dude, I just smoked 2 pieces of Costcos NY steak in oak following your tips and the flavor, man, was AWESOME! Fellow Brazilian in Texas, the land of the smoked stuff. Keep it up dude, both channels rock 🤘
I prefer Hickory or Apple wood if you can get them. Hickory gives it an almost spicy bite where as the apple wood is nice mellow and has a kind of sweetness to it. Or hell, mix the two I've done it for ribs and I had my grandmother bar my uncle from ever grilling again (May she rest in peace)
SilvaDreams I actually ran out of charcoal and got some post oak pieces in my shed, worked, I'll give a try using other kinds of wood. Here in Texas they are very easy to find.
I've been a fan of smoked meats basically since I could eat :) So glad I came across this video. I was fooled thinking the 45 minute smoke steak would be the last one. I started doing my steaks this way about a year ago and it's my favorite method and yes with 45 minutes of smoke on very low heat. Nice to know I'm doing something right!
@@felixchien1664 I had to rewatch to see that I meant in the taste test. Usually Guga places the control steak first which would have been the un-smoked one. In this case the order was reversed. BTW I noticed that 40 to 45 minutes is the magic point for smoking a 1.5" steak. Longer than that and the smoke starts to overpower the taste of the steak.
Love the Camera Work, with the beautiful flames. Something very primal about it that makes my soul smile. I am now Starving! Are you working fulltime on your two channels yet or still have a regular job? When you smoked the steaks what wood did you use? Love the Weber, Love Sous Vide. Great Job! Love the Family too
Kirby’s Steakhouse in Fort Worth, TX. 10oz filet. Applewood smoked, and then seared to mid-rare. The best steak i have ever had. I normally like my own steaks more than restaurants because i can have them exactly how i want, but that steak was just incredible.
Thank you so much.. WOW PHILIPPINES... Love to go there one day! I have many friend from Philippines and they always take me to AMAZING restaurants. Thanks for the support.
Yeah! From PI here as well, i've been ur subscriber as well including ur sousvide ch.. whatever that spelling is.. but all ur vids are totally fanstastic and i'm learning alot from it, from d diff cuts of meat, the seasons you used & how you prepared to cook it.. great Job man! 4 thumbs up, 2 from both my hands & another 2 from my toes...
I started smoking thick cut steaks when I inherited my dad's old smoker. I haven't been cold smoking them, so that's definitely worth a try. I've just smoked them to between 125 and 130 degrees (about 30 to 45 minutes depending on the thickness of the steak) using a higher temperature chamber (220 degrees) and then searing them off. Mine come off at about 138 degrees, coast up to 145 for a brief moment and a still nice and pink and pink with a little red medium inside. Absolutely nothing wrong with a good rare or medium rare steak as shown in the video, but for the people I cook for they prefer Medium and I'm fine with that.
Hello Guga, I’m a big fan of your channel. This is going to sound a little weird, but I want to know who is playing during cooking, the music is really good too. Thanks and keep on cooking !!!
Dry brined, low and slow, 250 in the ceramic grill with a chunk of wood and a meat thermometer, remove steak and grill grate, then sear with the cold grate method. Excellent every time!
Great test! Only thing is there is a huge difference in smoke from pellets than from wood chips. Wood chips give a real cowboy smoke flaver while pellet smoke is sublte. What was used here wood or pellets.
LOL, girls always eat all the steak. When we do family dinners, I have to ask if my nieces and their friends are there, because if they are I'll need at least double the amount of steaks I'd normally bring. These tiny girls will somehow eat entire 1lb steaks, each.
I've been curious about the Jaqquard tenderizer for a long time. It seems like you might get a lot more tenderness by cutting both against the grain and on a bias (angle) when using this...especially on a steak that is as thin as flatiron, flank, etc. Love to see you test this. Great work guys!
Guga, love your videos. Always very well done and I learn something every single time. Question - what wood did you use to smoke these steaks? Thanks for doing great work and providing a true learning experience. Kudos!
"Number A"
And that's how your nephew's girlfriend became an instant fan favourite hahahaha
She put the fork directly on the counter top...
I find most girls aren’t as picky: “pick your toes, pet the dog and eat with your fingers? Not a thought”
Joe A
Until they get married and all of a sudden you have.to use a coaster for everything.
That's to avoid ruining the furniture. I'm a man, but since I've become a homeowner I've had my friends use coasters whenever they put their drinks on the coffee table.
@@runkurgan To be fair everyone becomes more responsible once they become a homeowner
guga is that badass uncle that’s always on the grill
he seems to be a very cool uncle. Badass? that's a bonus!
Thats were uncles are supposed to be duu
Shoot I wish I had an uncle like that growing up lol.
no he is that Uncle u want to have a Grill :)
TheFuture Shut up guga seems a very nicely uncle, you seem a badass
Please, please!!! Smoke several steaks using different woods. Cherry, pecan, apple, walnut, hardwood, peach... list is endless! I’m intrigued to know the taste variations in the wood, marrying with the beef flavor.
That would be an interesting experiment. Our wine infused oak pellets would work nicely with any of your favorite meats. It imparts a gentle smoke flavor, leaving rich color and juiciness on the meat. Our customer love using these pellets.
@@winecountrybbq3393 lol
Guga's favorite wood for smoking btw is Hickory. just so you know.
ive ordered apple, hickory and pecan for my new smoker so i will let you know on these 3 once ive had a few cooks
Cherry! Perfect for everything!love it on steak but When all the nephews and kids are coming I get a big case of the chicken drumsticks and smoke em.. they destroy them. Apple is good on pork tho as it matches the sweet flavor!
"Number A" She knows what's up
I’d put it her A
I’d give her the D
Cmon guys that’s guga’s family you’re on about even though I wholeheartedly agree
@@Shrimpsyndrome hol up.
She must be a math wiz
I did this same 45 min smoke with some thick Filets, turned out fantastic. Smoking and then reverse searing has opened my eyes and made me somewhat of a snob at traditional steak restaurants. Well done! I'll have to get me some thick NY strip steaks and give this a shot.
no idea how this channel was suggested to me but man am i glad it was. #newsubscriber
I wonder if Guga ever forgets which steak is which in his experiments...
I'm sure he does. Probably even a lot of the time.
She's a subscriber. #a
I love how much control you have over the way you cook your food and you time it just right. Well done sir!
Thank you so much, I appreciate that very much. 👍👍👍
@@GugaFoods I love you
I just did a variation of this last night:
Smoked at 200 for an hour, until internal temps hit 120. Then Removed from heat, cranked the grill to 450 and seared for 1 to 2 minutes per side. Wound up with perfect strips at 130, rested them, and they were absolutely fantastic.
Hey Gus.. whasuuuppp!! You need to do a wood taste experiment... tell us how different types of smoke taste bro! cheersssssssssssssssssssssssss
I love it, stay tune friend. I will make it happen.
Awesome dude! Sure 100% tuned... smoke gun on SVE maybe? yeah!
That would be difficult, because unless u had different smokers they would all have to be smoked at different times
Smoking gun bro... easy
Danilo Piccine forgive me
I like to randomly revisit Guga's old videos just to see how far he has come in his UA-cam career.
And his growth is heart warming to watch
Relax with the music. Wow.
But thanks for the video I’m smoking steak for a client for the first time today.
Should do another experiment smoked 45mins, smoked 1hour, smoked 90mins, smoked 2hours... which is best result..?
You are cooking it with those times, even at150 degrees F, or 66 C.
Ineluctable Smith
You can cold smoke it much lower than that
I agree
Look how far Guga has come from production quality and content creation wow. Angel looks different too.
Wow, I have not seen any of these older videos, everyone looks so young. :)
guga! I hope you remember me, my name is Tito. Long time subscriber to both your channels.
Just wanted to say, i really enjoy your videos. mainly cause you involve your friends and family, and I could tell you love and care about them. keep it up, very inspiring brother. :)
Thank you so much 😊 you are a true friend 👍👍👍👍👍👍👍👍👍👍
I almost always smoke my steaks for at least 30 minutes, rest and reverse sear to 130. They come out perfect everytime! Great video!
How long do you sear them ?
@@SilentEdgeTv I smoke my steaks until they reach 115-120 and let them rest in a warm oven at 120. I get the grill or a cast iron pan as hot as I can and just sear them for a minute or two on each side until they hit 130. I monitor the temp with a wireless thermometer. I just want enough grill marks or char on the outside without burning them. If they sear too fast, but haven't reached my desired temp, I just pull from over the flames and let them finish cooking with indirect heat, then rest in an oven at 120 before serving. My family loves when I do steak night!
@@LearningwithMarkWarren that's awesome man👍 I'm still a beginner in the bbq smoker game. So I'm learning as I'm going. Thank you for the info.
Great video but I have to ask, what type of smoke? Pecan, Walnut, fruit wood, hickory, mesquite, lump charcoal? So many flavors, so many strengths.
You should make a 2020 of this video! do it again!!!! You've learned enough over the 2 years to update this experiment!!
You’re turning into a real pro Guga. Great camera work. Great topic and fantastic guest interactivity. You were born for this!
Interesting, but I have to say it again. What you used is not cold smoke. Cold smoke is room temperature or below. When I cold smoke (sausage usually) I nefer go above 60F, usually more around 50F. Not even close to 150F. This way the meat only gets smoked, not cooked at all. At 150F for 45min you will get some surface cooking going on. TBH the closest you have used cold smoke on either of your channels is with the smoke gun. The difference in flavor that you achieve with true cold smoke vs. the warm smoke is pretty significant. It's especially large when you smoke fish - if you smoke salmon at 150F you'll end up with cooked salmon that's also smoked, whereas at 50F the salmon will be just smoked but not cooked at all. I have lots of experience with cold smoking, I make my own smoked salmon, sausages, fermented salami, cheese etc. I use a separate smoke generator that works a bit like the smoke gun but has much larger capacity, then I pass the smoke through a long aluminum tube (about 8ft) to allow it to cool completely, and then into the smoking chamber where the meat/fish/cheese is. Forced convection is done with a computer case fan, repurposed.
stamasd Your comment was very informative. Thank you. For steaks/beef, how long do you recommend cold smoking for and at what temperature? Is there ever a need to flip?
I too have a long history with smoked produces, and am DAMN SURPRISED no one mentions the various flavor changes which occur using various types of wood. For those reading this, here's something seldom shared to novices - the wood used for smoking should NEVER include the BARK - unless you want a bitter after-taste! If buying your wood, AVOID products using binder material, and avoid products not well received by those who use this method often. You'd be pissed if you actually knew how often you PAY for Alder, and get Oak! Learn the flavor imparted by smoking, and no chef can come near what YOU can for do for feasts! Cold, warm, and hot smoking opens the door to meals others can only dream about! LOL Pass me that smoked pepper jack cheese please...now I'm hungry!
I haven't cold smoked yet, but I do smoke with only wood, (wood cut off our property so I know exactly what I am using), I use the low and slow method and the results are absolutely amazing, so far I have done many different baked beans, meats, including large whole chickens, some 12 to 15 pound turkey breasts, and they all turn out so tender and juicy, can't wait to recover from my heart surgery, I am going to go for a whole turkey, smaller one first then if that woks out a 21 ponder, hehe, Guga, while any smoke flavor is better than nothing, you should try using only wood for smoking and you will see a major difference in flavor.
Guga ! Open a restaurante please... my wife and I watch you daily...
I tried your method and it was a hit with the fam and friends. Thanks Guga!! 45 mins. Next up the bone marrow compound butter.
Thanks for the tips, did mine for about 60 mins offset at 250 F with cherry and mesquite wood untill the steaks were at 116 F, finished them off directly over the flame and pulled the steaks at 130 F then had them rest for a bit. Perfection.
Lmao bruh why would you say "offset"?
Youre jusy using a fancy sounding word that doesnt even make sense in this context. Why not jusy say "set at"? Pick up a dictionary.
Maybe he’s referring to an offset smoker why get mad about that quit being weird “bruh” lmao
Family and food goals! 💯
Just bought a smoker, had to re watch this video. Thanks Guga!
I just did my first sous vide steak, my first time cooking sous vide period. I went all out, a thick cut ribeye smoked 45 minutes, seasoned with just salt and pepper, cooked rare at 124° for an hour and finished with a torch. It was in the top 3 best steaks I've ever had in my life and certainly the best steak I've ever cooked. The other 2 were from a restaurant in D.C. and the one in California. Until now my steaks have been pretty inconsistent and below average. I seriously can't believe I actually cooked a steak this good. If the picanha is even better, it could drive me to madness. Thank you a thousand times thank you.
Darko Resnik cooked rare at 1:24 in the sous vide?
Thank you for doing this, I've tried this before but gives me a better idea of the difference of how long to smoke. I also didn't cook them at 450 until temp. Hit 130°. Just smoked and reverse sear for an hour.
Every food idea I ever think of you already have a video. Deeeeeeeelicous
It's nice to know I'm not a freak. Ever since I tried my dorm mates ribs that his dad made. It was the first bbq I had ever tried with real smoke flavor.
Back in the 90's every bbq place said they smoked their meat but in reality, you literally couldn't tell in the slightest. But the ribs I tried were absolutely drenched in smoke.
From that point on my favorite flavor of all time for meat is smoke. I literally can't oversmoke it when i use pecan or oak. I just love it that much.
So to see others really enjoying what smoke adds to meat let's me know I'm not the only one that thinks this way.
Angel is so polite when she's there haha
Exactly what I needed to know for this Sunday's smoke and grill experience with 4 Wagyu Denver steaks with my friends. Thank you Guga Foods!
I smoked Costco Prime steaks for an hour on my pellet grill. I dry brined them for 24 hours with salt only and then seasoned them salt, pepper, and garlic powder. Smoked for an hour and then reverse seared at 500 degrees. These were better than steaks I had at Mortons Steak House. Thanks for the videos. I am learning a lot
which wood did you use for smoke in this vid
he used hickory i think
I have been using your smoke method 45 min and my family loves it too! Great videos!
Guga! A-ma-zing!!! That's why it's number "A". Sometimes even we try to hot smoke steaks - they are also absolutely fantastic. Right now I am preparing steak by one of your trick & tips to smoke steaks on charcoal and olive. Man! That's great! When I first tried this with sous-vide every one asked me of I made grill in the winter! Regards from Poland, bro!
Guga has some of the most charisma I’ve ever seen on camera.
I'm a new subscriber but I've been binge watching both shows. I love it!! Keep up the awesome work!!!
Dude I don't know who does ya'lls photography, but the closeups of the meat are SPOT ON! Clearly showing the texture and juiciness, the slow pass of the camera as the meat settles after cooking... ya'll nailed it man.
Definitely subscribed
I dig your vibes and attitude in your video
Bwahaha number A! Someone called him out! Love this channel!
Great video! Exactly what I was looking for! Subscribed!
Good experiment! 45 minutes has been my protocol for a traeger steak after my own experiments. Great job.
I noticed that you always use Hickory to smoke with.
I think you could have a series testing different smoke woods.
After all, there are quite a few to choose from:
Hickory, Mesquite, Oak, Jack Daniel's, Apple, Cherry, Maple, Pecan,
Alder, Almond, Apricot, Chestnut, Lemon, Mulberry, Nectarine, Orange,
Peach, Pear, Plumb, Walnut and blends of these woods.
Cool video Guga!!! I like this one. Keep up the good work!!
Can you cook steak on tobacco ? Please
Guga! I'm a new dedicated fan of your channel, and you sound like Nacho Libre at times which adds to the pizazz of your channel, keep up the great work!!!!!
Like the test! I agree that smoked for 45 to an hour is best. I turn off smoke at 1 hour at 175* then bump smoker to 225* until steaks reach 120*. Then I sear them on hot coals direct. They usually come out arout 128* to 133* when done. Wonderful stuff!
Nothing to do with steaks, but I love your theme song especially the guitar solo near the middle.
Pappa Murphy's take and bake pizzas in your smoker for an hour and then cook them are FANTASTIC. I have done an oven baked pizza and the same pizza in my smoker and people honestly think there is something wrong with the regular oven cooked pizza when they do a back to back blind test! It makes that much of a difference!
Beautiful music with beautiful steaks guga!
Angel, you’re a lucky boy, I must say!
Fun vid, Guga! Love the way you include your family!
Guga - you and your boys (and the girlfriend) has a new fan. That was a great pleasure to watch the video. It is from the technical aspect perfect and your content is incredible (I have watched many of your videos today).
Keed doing your good work- greetings from Germany!
Dude your videos always make me smile. Glad to see the steaks turned out so great!
Oh man watching your videos make me happy hahaha subscribed!
Damn... An OG video. Wow Angel was small back then.
I used to sous vide and sear..... until I got a Kamado style grill. Now I smoke/reverse sear my steaks and the result is AMAZING! Thanks for the video!
Wow... you've come a long way in 5 years!
I like how you did not do the typical thing most people are doing-using far too much salt, rubs and spices as well as covering it with heavily seasoned butter. Thanks for info!
Love the videos man! Got me getting my own smoker. Thank you!
This channel has given me so many ideas on how to cook my stakes, all I can say is thank you guga you waky Brazilian stake master.
this channel's gonna blow up. im very sure. and ur SV everything channel too. cos no one's doing what you're doing with steak so consistently (probably because it's expensive haha) and with good editing too. I've been binge watching ur videos so much. love from indonesia haha
This video inspired me! I just smoked the best steak I've ever eaten! NY strip, salt, pepper, paprika, smoked it at 250° until an IT of about 140°, seared it, basted it with garlic butter. I've never had a better steak than this! Thanks for the tips!
Great job my friend! I've found that searing changes and lessens the smoky flavor. Would you please try this: break all the steak rules go low and slow the whole way. No sear! Smoke on a combo of hickory and alder. Basically baking it in the smoker. It might turn you to the dark side!
is it searing at the end that does that. So if you sear first then smoke is it still less smoke flavor?
Not sure if it was mentioned in the vid, but the type of wood you use to smoke makes a huge impact on the end result. Hickory & apple give lighter/more subtle smokey taste than mesquite (which works great on beef in general, but can become overpowering when smoked too long).
This is exactly what I was looking for.
This guy REALLY knows how to make steaks.PERIOD
Happy 500k subs❤️🎊
Dude, I just smoked 2 pieces of Costcos NY steak in oak following your tips and the flavor, man, was AWESOME! Fellow Brazilian in Texas, the land of the smoked stuff. Keep it up dude, both channels rock 🤘
I prefer Hickory or Apple wood if you can get them. Hickory gives it an almost spicy bite where as the apple wood is nice mellow and has a kind of sweetness to it.
Or hell, mix the two I've done it for ribs and I had my grandmother bar my uncle from ever grilling again (May she rest in peace)
SilvaDreams I actually ran out of charcoal and got some post oak pieces in my shed, worked, I'll give a try using other kinds of wood. Here in Texas they are very easy to find.
Oak, post oak if you can get it, is by far the best smoking wood for beef steaks
I've been a fan of smoked meats basically since I could eat :) So glad I came across this video.
I was fooled thinking the 45 minute smoke steak would be the last one.
I started doing my steaks this way about a year ago and it's my favorite method and yes with 45 minutes of smoke on very low heat.
Nice to know I'm doing something right!
why would you think the 45 minute smoked steak would be the last one? Isn't it common sense that the longer it smoked the more flavor it would have?
@@felixchien1664 I had to rewatch to see that I meant in the taste test. Usually Guga places the control steak first which would have been the un-smoked one. In this case the order was reversed. BTW I noticed that 40 to 45 minutes is the magic point for smoking a 1.5" steak. Longer than that and the smoke starts to overpower the taste of the steak.
@@valvenator oh i see. that's because his nephew angel randomly picked the smoked steak to taste test first.
@@felixchien1664 100% agree.
Love the Camera Work, with the beautiful flames. Something very primal about it that makes my soul smile. I am now Starving! Are you working fulltime on your two channels yet or still have a regular job? When you smoked the steaks what wood did you use? Love the Weber, Love Sous Vide. Great Job! Love the Family too
Thank you so much. UA-cam is just my hobby 👍 thanks for the support.
I tried this recently I smoked it a little more than 45 minutes but the flavor was amazing still definitely better than simply just grilling it
I’ve watched a lot of your vids and this one got me to hit subscribe
cara, ninguém faz os experiemtnso loucos que nem voce e eu me amarro!!!!!!! viciado no teu canal cara
Absolutely love these vids!
Keep cooking and doing this experiments and I keep learning thanks and god bless you and your family
Nice comparo! Great video as always.
Thanks. 👍👍👍
Your awesome and your experiments are really helping me to learn the best ways to cook my meats and/or smoke them. Thank You.
I love your scientific approach, never saw that before on UA-cam!
Kirby’s Steakhouse in Fort Worth, TX. 10oz filet. Applewood smoked, and then seared to mid-rare. The best steak i have ever had. I normally like my own steaks more than restaurants because i can have them exactly how i want, but that steak was just incredible.
Love your videos man
Hey, Guga! Great work - from a fan in The Philippines!
Thank you so much.. WOW PHILIPPINES... Love to go there one day! I have many friend from Philippines and they always take me to AMAZING restaurants. Thanks for the support.
Put PH on your travel list and make it Number A! Haha. Hope to see you when you come here!
Yeah! From PI here as well, i've been ur subscriber as well including ur sousvide ch.. whatever that spelling is.. but all ur vids are totally fanstastic and i'm learning alot from it, from d diff cuts of meat, the seasons you used & how you prepared to cook it.. great Job man! 4 thumbs up, 2 from both my hands & another 2 from my toes...
Me too
just saw this video after the most recent, your nephew has changed a lot to better way!
Great experiment .....great vid man
I started smoking thick cut steaks when I inherited my dad's old smoker. I haven't been cold smoking them, so that's definitely worth a try. I've just smoked them to between 125 and 130 degrees (about 30 to 45 minutes depending on the thickness of the steak) using a higher temperature chamber (220 degrees) and then searing them off. Mine come off at about 138 degrees, coast up to 145 for a brief moment and a still nice and pink and pink with a little red medium inside. Absolutely nothing wrong with a good rare or medium rare steak as shown in the video, but for the people I cook for they prefer Medium and I'm fine with that.
@darkrainne 679 you're definitely doing it wrong. ;P
Another Great and Awesome experiment! Tku so much for trying all the different methods. 10++
Hello Guga, I’m a big fan of your channel. This is going to sound a little weird, but I want to know who is playing during cooking, the music is really good too. Thanks and keep on cooking !!!
It’s just always funny guga will be the one yelling and freaking out saying woah then tells them to chill 😂
Dry brined, low and slow, 250 in the ceramic grill with a chunk of wood and a meat thermometer, remove steak and grill grate, then sear with the cold grate method. Excellent every time!
Thank you for this trying it tonight
guga：eventho i dont always show i do season both sides
also guga：showing him seasoning both side of the steak every time😂
So surprised smoking for 45 minutes was the best. Must have been the longer exposure to the smoker temperature. So good. Thanks
Yep, I thought it was going to be way over cooked because of the 45min, it was slightly more cooked than the others but it was much over all.
Great test! Only thing is there is a huge difference in smoke from pellets than from wood chips. Wood chips give a real cowboy smoke flaver while pellet smoke is sublte. What was used here wood or pellets.
LOL, girls always eat all the steak. When we do family dinners, I have to ask if my nieces and their friends are there, because if they are I'll need at least double the amount of steaks I'd normally bring. These tiny girls will somehow eat entire 1lb steaks, each.
😂😂😂 that is so TRUE
I know dude! I took this girl out to eat one time and she ordered a triple hamburger and ate it faster than I thought humanly possible
good
sounds like quite the heifer!
and she thought last one was smoked... shitty palette :S
Nice experiment. Very good job.
why am i just finding this channel now. easy subscribe
I've been curious about the Jaqquard tenderizer for a long time. It seems like you might get a lot more tenderness by cutting both against the grain and on a bias (angle) when using this...especially on a steak that is as thin as flatiron, flank, etc. Love to see you test this. Great work guys!
Guga, love your videos. Always very well done and I learn something every single time. Question - what wood did you use to smoke these steaks? Thanks for doing great work and providing a true learning experience. Kudos!
These are awesome videos! Curious Guga, what kind of wood did you use to smoke with?